Arame-flecked Asian Couscous
1 1/2 cups whole wheat couscous 1 tablespoon minced fresh ginger 1/8 teaspoon cayenne 1 1/2 to 1 3/4 cups boiling water 1/2 ounce arame sea vegetable (about 1 cup loosely packed) 1 1/2 cups finely chopped carrots 1 cup finely chopped radishes 3/4 cup thinly sliced scallion greens 2 to 3 tablespoons toasted sesame oil 3 to 4 tablespoons shoyu or tamari Approximately 3 tablespoons brown rice or seasoned rice vinegar (the latter adds sweetness too) 1/3 cup toasted sunflower seeds
When It Comes To Flavoring, Most Recipes Keep Couscous Firmly Planted In The Mediterranean. But Because Of Its Mild Flavor And Versatility,...
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